Southwestern Green Chili Enchiladas Casserole

This recipe caused me a lot of grief. At first, it looked simple, but once I realized that the original recipe had no instructions for what to do with the onions, I was trying to follow the original and Emma's review, going back and forth. Neither one was completely straightforward. My end result had way too much hot pepper for our taste. Either my chili peppers were hotter than the original or 1 cup is too much to use.

This was a huge hit the night I made it. My family loved it. This is a very basic recipe of this, so I had to watch it and tweek it as I went along. Here's what I came up with: 1.5 lbs of shredded chicken 1/2 cup of chopped onion 2 tsp of minced garlic 12 corn tortillas, cut in half 2 (14 oz cans) of Cream of Mushroom Soup 1 (2 3/4 oz can) chopped green chilies 1 (2 3/4) can chopped ripe olives 1 lb of cheddar cheese, grated at least 6 TBSP of Olive or Veggie Oil for Frying. Directions: Heat a large non-skillet pan to medium heat (complete with lid), place frozen chicken breasts straight into the skillet, and cover. Let cook until cooked all the way through, but not brown. (I did three breasts at a time, then pulled those out and shredded them while the next three were on the heat). Shred all Chicken. Once Chicken is cooked, pull out, place in bowl, and put to side. Take a little olive oil (maybe 2TBSP), the chopped onions, and minced garlic and sautee until the onions have translucent color. Then add the chicken back in, and mix well. cook about 3 mins or so. While you are waiting for the chicken, you can do the cheese-grated and also put together the cream sauce. Put both in bowls and set aside. Corn Tortillas: Stainless steel pan. heat to medium heat. Pour in 2-3 TBSP of olive oil, let oil get to where it is runny like water, then put as many of the halfs of tortillas in the pan, but not touching or stacked. Fry until a little brown, not a lot brown. turn over, same process. Then put on a paper-towel covered plate to cool and drain. Do entire 12 full tortillas, should have 24 finished halves. Assembly: Use the flat edge of the tortilla and put around the edges, and then fill in the middle, one layer of corn tortillas. Then a layer of 1/2 of Chicken mix, 1/3 of cheese, a layer of 1/2 of sauce. 2 sets of layers: tortillas, chicken, sauce. Topping: last 1/3 of cheese. Cover with aluminium foil. Bake for 35-40 minutes at 350F. Serve. (Hint: If you don't do the corn tortillas well enough, they don't cut well when you go to serve the cassarole)